Peach Kuchen  (if you follow the original recipe)

Time to pass along a recipe from Ruth's family

9x13 baking dish
Oven preheated to 425 degrees

Ingredients
1/2 Cup butter
2 Cups flour
1/4 tsp Baking Powder
1/2 tsp salt
1 Cup Sugar  minus 2 TBL spoon reserved for flour mixture
12 Peach halves (we prefer peach slices, we use the large 29 ounce can) Drain juice off.
1 tsp Cinnamon
2 egg yolks
1 Cup Sour Cream

CRUST
Whisk together Flour, Baking Powder, Salt and Sugar (  the 2 TBL spoons reserved)
Cut in butter until your flour mixture resembles cornmeal.'Press the resulting mixture into your baking dish using your hands, making sure to press mixture up the sides of the dish.

In THE MIDDLE
Arrange peaches in the crust.  Mix together the Cinnamon and the Cup of Sugar,  Spread this over the peaches.

BAKE
Bake in 425 degree oven for 15 minutes

TOPPING IT OFF
Whisk together the Sour Cream and the 2 Egg Yolks.  Pour this mixture over top of the peaches.
REDUCE OVEN TO 350 degrees and bake for 30 minutes.

Allow to cool at lease 30 minutes before serving, we enjoy this just as much cold from the fridg. as much warm from the oven.

NOW the above is the starting recipe, passed to Ruth by her Mom. However else I might joke about my mother-in-law, this lady knew how to cook.
After all a recipe is just a suggested starting point.
First alteration came about as I recall because we only had a small can of peaches, using what was on hand we added a can of sweet dark cherries, and then a can of chucked pineapple.  Next time around we used the large can of peaches and still added cherries and pineapple.  That gave us the amount of fruit we desired.
The final change we made was to accommodate me, I wanted more of the sour cream/egg custard topping.  So we doubled this portion of the recipe as well.

The only problem to overcome now is that there are only four corners in my baking dish.